I just chopped a particularly strong onion, I noticed some slight irritation but no tears. I realized then that onions haven't made me cry for years, decades even. I use all kinds of onions and take ...

I cooked pork chops with onions two days ago and refrigerated the leftovers pretty quickly. I checked it today and there was a lot of congealed fat around and over some of the onions (not submerged ...

I am cooking for a large group and am trying to do as much as I can in advance. One thing I would love to do in advance is chop several onions. I have done this before with a single onion; I stored ...

A cook I know always discards the core of the onion when chopping it. Is there any reason for this? In professional demonstrations and cooking classes, I've never seen it done. From observation, it ...

I'm really impressed how here in Bavaria people can cook some delicious things... Well I fell in love with Käsespätzle. I keep having trouble making them just like at the restaurant, where no matter ...

How can I tone down the intensity of raw onion?
Some onions have a more acute taste and smell than others of the same type, and I would like to avoid them in salad dish, or making dips with raw onion. ...

So I was a cook and now I can be and have to reshape how I cook I became highly allergic to onions about 4 months ago and I'm having a hard time replacing them in so recipes I have tryed garlic but ...

I'm a pro at dicing an onion. My issue is always peeling it. The papery skin is so tough to get off, and I'm never sure just how many layers to peel off.
Does anyone have any sure-fire tips on how to ...

I am an Allium lover with a strong allergy to all Alliums. It is technically a sensitivity as it isn't an instant reaction, but spending an hour in the bathroom because of one stray piece of red onion ...

Since I only cook for one or two, I will tend to buy an onion and only use part of it, and then keep the rest in the fridge. Sometimes it will be a while before I use the rest. Is there any guidance ...

I opened my onion rack lately to find onions that had sprouted several-inch-long green roots... It made me extremely queasy and I threw them out. But I was wondering - would it be safe to eat them / ...

I've been going to this indian restaurant that makes this fantastic onion salad, which is essentially small cuts of white and red onion, cucumber, tomato, garnished with mint leaves, coriander leaves ...

Observing other people cooking, I hear comments about sauteing onions until they turn transparent (or translucent), or just before they start to turn. Usually in books and shows about cooking, this ...

I have a problem with uncooked, sliced onion making me and other people feel uncomfortable in the stomach, sometimes whole night. However, when I eat tacos out in restaurants that never happens. Is it ...

For a while now I have been trying to reduce my intake of fried food, or food otherwise cooked with oil. However I still make a lot of things with onions, and I end up sautéeing them with vegetable ...

I used a recipe for a mean black-eyed-pea salad this past weekend which called for a red onion. Since I wanted extra onion flavor in the salad anyway, I decided to pick up a Vidalia onion to throw in ...

The ingredients of mirepoix are consistently described as onion, carrot and celery in a 2:1:1 ratio, but there isn't much consistency advice on how to cook it. Most recipes I've found say to sauté it, ...

I followed a recipe the other day that involved cooking "Onion Paste" till Golden Brown. There were no details on how to make it so I assumed it was just "Take the onions and make a puree".
I cooked ...

One of the curry recipes in the book "50 great curries of India" says "Heat the oil in a cooking pot and fry the onions until deep pink." I think I know what it means when a recipe says "until deep ...

So I like making pasta sauce with lots of sautéed onions, but to properly sauté, at least as far as I understand it, I can only put a limited amount of onions into my one medium sized pan.
I am fed ...

Being a north Indian, the only onions that I have used and seen others using are red onions. These are used in all Indian traditional dishes.
I have seen green onions and white onions in the market ...